Preheat the oven to 350° F. Line a baking sheet with parchment paper or a Silpat baking mat.

In a medium bowl, combine the sweet potatoes, oil, paprika, coriander, cumin, salt, and pepper, and toss until the sweet potatoes are well coated. Spread out the sweet potatoes in a single layer on the baking sheet.

Roast for 45 to 50 minutes, or until cooked through and browned. Keep them warm in a 200°F oven until ready to serve. Serve with Adobo Dipping Sauce.

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Adobo Dipping Sauce

1/4 cup ketchup

1 1/2 cups vegan mayo

1/2 teaspoon fresh lime juice

1 teaspoon adobo sauce (see Note)

In a small bowl, whisk all this stuff together.

Note: Adobo sauce that thick, deep red sauce that canned chipotle peppers are packed in. It’s spicy with a great smoky flavor, and it usually comes in a 7-ounce can labeled Chipotle Peppers in Adobo Sauce.

Brian Patton is author of The Sexy Vegan’s Happy Hour at Home*and The Sexy Vegan Cookbook*. He is also executive chef for Vegin’ Out, a vegan food delivery service in Los Angeles. As the quintessential “regular dude” vegan chef, he started posting instructional cooking videos on YouTube as his witty, ukulele playing alter-ego The Sexy Vegan and quickly gained a large following. Visit him online at The Sexy Vegan.

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